Zesty Broccoli Casserole

Regular breadcrumbs can be used in place of the panko. If the broccoli florets are very large, cut them into bite-sized pieces.

Yield:

10 servings (serving size: about 3/4 cup)

Ingredients

1. 3 (10-ounce) packages frozen broccoli florets, thawed
2. 1 1/2 cups fat-free milk
3. 2 1/2 tablespoons all-purpose flour
4. 1/2 teaspoon salt
5. 1/4 teaspoon freshly ground black pepper
6. 3/4 cup (3 ounces) shredded sharp cheddar cheese
7. 1/2 cup (4 ounces) fat-free cream cheese, softened
8. 1 cup fat-free mayonnaise
9. 3/4 cup chopped onion (about 1/2 medium)
10. 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
11. 3/4 cup panko (Japanese breadcrumbs)
12. 2 teaspoons butter, melted

Directions

1. Preheat oven to 375°.
2. Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
3. Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.
4. Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.

Notes